Jerk-Rubbed London Broil & Red-Skin Potato Salad

Megan Todd


My husband is definitely a "Meat & Potatoes" kinda guy! And Steak is his absolute favorite meat. He loves Steak on the grill. But I don't always feel like taking my butt out to the ice cold to make him a steak. This is the next BEST thing! A wonderful marrying of flavors to create a rub, broil the meat just till done medium or medium-rare, and slice the meat 1/4 inch thick. Served with the delicious Red-Skinned Potato Salad seasoned with the rub mix compliments the meat in this dish!

A wonderful dish for a cold & snowy day like today! Prepare on the Grill when Summer arrives!


pinch tips: How to Use a Meat Thermometer





30 Min


15 Min



1 1/2 lb
london broil
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
1 tsp
thyme, dried
1 tsp
allspice, ground
1 tsp
fresh ground prpper
1/2 tsp
cayenne pepper
1/2 tsp
coarse sea salt
1/4 tsp


2 lb
red skinned potatoes, whole, cleaned
1 medium
green bell pepper, thinly sliced
1 medium
yellow bell pepper, thinly sliced (optional)
1 medium
red onion, thinly sliced
1/2 c
light mayonnaise
1/4 c
reduced fat sour cream
1 Tbsp
red wine vinegar
1 Tbsp
brown sugar
1/2 tsp
coarse sea salt
1 1/2 tsp
reserved jerk rub
1-4 oz
jar pimento peppers
1/2 lb
bacon, cooked crisp, & crumbled (optional)

Directions Step-By-Step

In a small bowl, combine all spices; garlic powder, onion powder, dried thyme, ground allspice, pepper, cayenne pepper, salt, cloves, & sugar.

Mix well
**Reserve 1-2 tsp. of rub for potato salad

Press Rub evenly into London Broil, all over. Place in gallon sized resealable bag & refrigerate overnight! (So worth the wait!)
To Prepare Red Skinned Jerk Potato Salad:

Clean potatoes, place in large stock pot with water and salt, bring to a boil, then reduce heat & simmer 20-25 minutes or until fork tender. Drain & cut into bite sized pieces, 1/4 inch.
Place peppers, & onions, & pimento peppers in large bowl. Add potatoes, cover & cool on counter for 30 minutes.
In small bowl, mix together sour cream, mayonnaise, vinegar, 2 tablespoons of sugar, sea salt & reserved rub. Whisk together until smooth.

Fold into potatoes and refrigerate for 4 hours.

Before serving add fresh crumbled bacon, or bacon bits.
(I serve on the side because I have a vegetarian, & she loves potato salad!)
When ready to prepare London Broil:

Preheat broiler to high.

prepare broiler safe pan with non-stick cooking spray & place beef on pan.

Broil 5-6 minutes on each side or until internal temp reaches 135 degrees F.
For med-rare, allow to rest for 5 minutes before serving & slicing.

Serve with side of Fried Corn & bacon corn muffins!
My husband's favorite dinner! :) One of them anyway!!

About this Recipe